Last time I made Boston baked beans, I used slices of pork belly, but Pete’s not a huge pork belly fan, so I wanted to make a version that he’d enjoy as much as me.

As is so often the case in life, bangers (and bacon) were the answer!

I put bacon in at the beginning, so it could release its porky goodness into the beans. I browned the bangers in a frying pan and added them for the last hour of cooking time. As we had lots of soft white bread to mop up the sauce, I didn’t reduce the liquid down completely, but you can let it simmer a little longer without a lid, if you’d prefer the sauce to be thicker.


Kavey’s Boston Baked Beans & British Bangers

400 grams good quality pork sausages
2 x 400 gram tins of white haricot beans in water
200 grams smoked bacon, cubed
2 heaped tablespoons light brown sugar
3 tablespoons black treacle
2 tablespoons French mustard
200g tinned chopped tomatoes
350 grams shallots, peeled but left whole
4 cloves
Salt and pepper

Note: I had a tin of butter beans in the larder, so substituted those for one of the tins of white haricot beans.



  • Tip the contents of the tins of haricot beans, liquid and all, into a large casserole. Add the sugar, black treacle, mustard, tomatoes and bacon. Add freshly ground black pepper at this stage, but adjust for salt later, as the bacon will add some during cooking.


  • Stick the four cloves into one of the shallots, then add all the shallots to the pot.


  • Cover and cook on the stove (medium heat) or in the oven (140 C) for about 2 hours, stirring occasionally.

BangersBostonBakedBeans-9525 BangersBostonBakedBeans-9529

  • Shortly before the two hours are up, fry the sausages in a hot pan for a few minutes. They do not need to be cooked through, just browned all over.

BangersBostonBakedBeans-9533 BangersBostonBakedBeans-9536 BangersBostonBakedBeans-9542 BangersBostonBakedBeans-9545

  • Add the sausages to the pot and cook for a further one hour, with the lid removed to allow the liquid to reduce, stirring occasionally.
  • Check and adjust seasoning before serving.

I served this with some fresh soft white bread. A green side salad would also be a nice addition.


I was really happy with my culinary handshake between Britain and Across The Pond; the porky bangers worked a treat with the smoky BBQ flavours of the Boston beans.

Do let me know what you think, and how you get on if you have a go at making this yourself.

  20 Responses to “Boston Baked Beans & British Bangers”

  1. oooh god these look so divine!… perfect for Sunday night dinner… blog is looking so good… so proper and slick… has Kavey been taken over by pod people? Kavey…?!?!

  2. Oh…delicious to look at. Baked Beans & British Bangers is my favorite food item with rice. Its healthy ingredients, simple making way and nice smell makes me always inspired to eat it. Thanks dude.

  3. I love that you added the sausages here – it’s a proper one pot meal and absolutely delicious at that!

  4. Dom, promise I’m not a pod person… but then again, if I were a pod person, that’s just what I’d say, isn’t it? ;-P

    James, you’re welcome, hope you enjoy.

    Kathryn, yeah I like one pot meals too, and this one is delicious!

  5. Kavey! this looks soooo good. I think I need to move to Melbourne so I can have more cold weather food, I’m kinda used to it now.

  6. Hurrah! You posted t! I’m looking forward to trying this.

  7. Oh yum, this dish looks so tasty and a lovely colour too. No sausages for me though, but great with BBQ ribs and a juicy steak etc.

  8. Oh yes, I would need lots of bread to mop up every last bit!

  9. I haven’t made Boston Beans in an age. The last time was for a friends Bar-B-Q where they sat proudly on the table with a trotter sitting on top, much to the horror of my friend, but everyone tucked in and polished them and the trotter off.
    May have to make it again and sausages as you’ve shown make a good alternative. Thanks.

  10. Debs, ahaah, we’ve infected you with a love for winter warmers!

    Lisa let me know what you think!

    Debs, yes you could omit the sausages and serve the beans as a side… do include the bacon though as gives flavour.

    James, yes we did just that!

    Mzungu, I was very happy with this bangers version, thought it worked very well.

  11. I am a Boston baked beans and belly pork lover, but will try your bangers method at the weekend. I will cut down on the treacledue to me being a diabetic.

  12. Hope you enjoy it, Dick. The bacon will still give you a lovely porky flavour, but if you like bangers, I think you’ll be happy with them in place of your usual pork belly. I love pork belly too, by the way. Am sure you can reduce the treacle, it’s a sweet sauce, I’m sure taking a bit of sweetness away won’t be a problem…

  13. These look gorgous – am actually thinking of making them tonight in the slow cooker.

    Will let you know on FB if I do and will post photos/comments.

    Fiona x

  14. Fiona, hope you enjoyed! x

  15. Oh swoon….. Can there be a happier combo than pork and beans?? Have meant to make Boston baked beans for the longest time & this looks like an ideal 1-pot dinner!

  16. Yes. Just yes…

    I will be making this.


  17. I have heard a lot about this recipe on twitter and I see it looks every bit as delicious as everyone was saying. Definitely one I shall be trying very soon.

  18. Lots of love for beans and bangers, hope you all enjoy this version!

  19. […] the recipe of my own that I’m proudest of is Boston Baked Beans & British Bangers. I love the barbeque flavours of boston baked beans, but Pete’s not so keen on the belly pork […]

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